directions:

This salad is perfect for summer picnics. To make a vegetarian version, substitute 1 (15-oz.) can chickpeas for the turkey. This recipe is best served the day it's made.

Note: Use brown jasmine or brown basmati rice for this recipe, as their cooking times are the same as for wild rice.

1. Place water in a large pot and bring to a boil over high heat. Add wild rice, brown rice, and 1/2 tsp. of salt and let return to a boil. Reduce heat to low, cover, and cook until tender, about 45 minutes. If there's any water left in the pot, drain and discard. Transfer rice to a shallow bowl and set aside to cool.

2. Add grapes, smoked turkey, and parsley and stir well.

3. Place vinegar, oil, remaining 1/2 tsp. salt, and pepper in a small bowl and whisk well. Pour over wild rice mixture. Just before serving, add avocado and almonds. Serve immediately.